I LOVE banana bread. For me, there’s nothing more comforting than the smell of baking banana bread on a cosy Sunday afternoon. It’s such an easy cake to bake, it requires minimal effort, and it’s perfect for using up rotting bananas. I actually like to toast my banana bread, which, many people find a bit weird but TRUST me, it’s delicious. Especially if the cake is starting to go a little stale, it makes it even more delicious and crispy. That aside, here is my staple recipe for, in my opinion, the BEST banana bread.

Ingredients:

• around 3 large mashed bananas(the softer and squishier the better)
• 200g plain flour
• 150g butter
• 100g dark brown castar sugar
• 2 medium free-range eggs
• 1 teaspoon caramel extract(you can use vanilla extract too)
• a pinch of salt
• 1 teaspoon of cream of tartar(you can use baking powder but I find cream of tartar gives the sponge a lighter texure)

Recipe:

1. Preheat the oven to 180 degrees celcius and line a loaf tin with greaseproof paper.
2. Cream the butter and the sugar until creamy and fluffy before cracking in the eggs and caramel extract and stirring until smooth.
3. Gradually fold in the flour and cream of tartar until fully incorparated before adding a pinch of salt and stirring.
4. Finally, stir through the mashed bananas before pouring into the prepared loaf tin. At this stage, you can also add raisins or chocolate chips if you fancy something a bit extra. Sprinkle some dark brown sugar on top of the banana bread before it goes in the oven if you want a bit of crunch at the top.
5. Put in the oven for 40 minutes, or until a skewer comes out clean and set aside to cool slightly.

Rebecca Rose x

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